Creamy Corn and Chestnut Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve any leftovers for breakfast, or as a light supper with salad. Ingredients:
6 tablespoons (3/4 stick) butter |
1/4 cup all purpose flour |
3 cups half and half |
5 cups frozen corn kernels (about 24 ounces), thawed |
1/4 cup finely chopped shallot |
1 1/2 teaspoons salt |
1 teaspoon cayenne pepper |
1/2 teaspoon ground white pepper |
1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces |
1/4 cup chopped fresh chives |
6 large eggs |
Directions:
1. Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing.
2. Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.
3. * Sold at some supermarkets and at specialty foods stores.
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